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Quick Pissaladière

pizza

4 teaspoons olive oil
4 onions; sliced
1 sweet red pepper; sliced
1 tablespoon dried oregano
2 tablespoons balsamic vinegar
1 tube (10 oz) pizza crust
16 oil-cured black olives

In skillet, heat oil over medium heat; cook onions, red pepper and oregano, stirring, for 20 minutes or until softened. Stir in vinegar. Unroll pizza crust; press onto greased 15- x 10-inch rimmed baking sheet. Top with onion mixture. Halve and pit olives; place at even intervals on top of onion mixture. Bake in bottom third of 425°F oven for about 15 minutes or until crust is golden. Cut into 32 pieces. SUBSTITUTION: Use 10 oz store bought pizza dough instead of the tube of pizza crust.

Contributor: Canadian Living - December, 1998

Yield: 32 appetizers

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